Banana Split Cake

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Banana Split Cake

Kraft Kitchens

Ingredients

  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1 cup sugar, divided
  • 1/3 cup butter, melted
  • 2 pkg. (8 oz. each) Cream Cheese, softened
  • 1 can (20 oz.) crushed pineapple, drained
  • 6 medium bananas, divided
  • 2 cups cold milk
  • 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 cups thawed Whipped Topping, divided
  • 1 cup Chopped Pecans

Instructions

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
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